Breakfast Egg Muffins

Monday, March 25, 2019
I haven’t shared a ready and on the go breakfast option with you all since I prepared my Blueberry Raspberry Pancake Muffins. I figured it was time for me to share another.

These breakfast egg muffins are PERFECT for meal prepping your breakfast. You see so many options for lunch and dinner  meal prep, but breakfast is doable too.

Breakfast Egg Muffins

Breakfast Egg Muffins

I love omelets. I’ve featured them on the site before. I’ve created an omelet, slapped it on a plate, and carried it to work. But, sometimes the cooking each morning before work can really take up a lot of time. So creating these egg muffins really gives you that omelet taste on the go.

Making these are pretty simple. I made a very small batch to last me for only a few days, but you can always adjust the recipe to accommodate more people.

You can freeze these or store in the fridge if you plan to eat right away. I made just a small batch of these that would last me for the work week, but you can make so much more if you want to avoid prepping for the following week.

These are perfect if you’re looking for a low carb breakfast option. It’s versatile. You can mix and match whatever veggies inside them. You can even add mushrooms or spinach if you like.

Pretty great, right?

Breakfast Egg Muffins

These breakfast egg muffins are the perfect make ahead breakfast option.
Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins
Course: Breakfast
Servings: 6 muffins

Ingredients
6 Large eggs
1/2 Red BellPepper
1/2 Green Bellpepper
1 tsp salt and pepper

Instructions
1. Preheat oven to 350°F
2. Finely chop your red and green bell peppers
3. In a separate bowl, whisp your eggs, bell peppers, and salt and pepper together
4. Using a non-stick muffins pan, pour your egg mixture into each container to the halfway mark
5. Allow egg muffins to bake for 25 minutes
6. Using a toothpick or fork, gently poke the center of the muffins to ensure they are thoroughly cooked
7. Allow muffins to cool for 5 minutes

Notes
If you’re not using a non-stick pan, you can add a dash of oil to coat the pan
When adding the egg mixture to the pan, be sure not to overfill
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